Slice the chicken breasts into thin pieces (about ½ inch thick) to ensure they cook evenly.

Arrange three bowls — one with flour, one with beaten eggs, and one filled with crushed potato chips.

Dredge each chicken piece in flour, dip into the egg, then coat with the potato chips.

Heat oil in a heavy-bottomed pan over medium heat. Fry cutlets for 5-8 minutes until golden and cooked through.

Melt unsalted butter in a saucepan over low heat, whisk in hot sauce and garlic powder until combined.

In a bowl, whisk together labneh, herbs, lemon juice, and milk. Toss with celery until mixed.

Toss cutlets in the buffalo sauce, plate, and top with ranchy celery slaw.